by Peter Coucquyt
on July 1, 2016

Lobster Salad with Spiced Pink Grapefruit, Peppers, Fennel and Quinoa

In this Lebanese-inspired dish, pink grapefruit segments are marinated in a light syrup flavored with red pepper purée, warm spices and ginger before doubling as the vinaigrette used in this lobster salad.

Spiced Pink Grapefruit

Red pepper purée shares the same spicy clove notes as the cinnamon used in the syrup, along with some violet-scented aromas that also link it to ginger. This purée also has a fruity aromatic link to grapefruit, which provides its own direct citrusy ties to star anise.

Bresc-red-chile-pepper-puree

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Lobster and Quinoa

With its mild, pleasing flavor, the red pepper purée also provides buttery links and some fresh green, cucumber-like ties to both the lobster and the Peruvian cañihua, also known as quinoa. The red pepper purée enhances the floral notes in the cañihua.

Meanwhile, the ginger from the syrup/vinaigrette creates and the use of fennel, together give the salad some herbal, camphor-like notes and citrusy, coriander-smelling aromas.

Watercress does not have any actual aromatic links to the rest of the ingredients in this dish, but I’ve included it for its 'peppery accent' to the dish.

Lobster Salad with Spiced Pink Grapefruit, Peppers, Fennel and Quinoa

Spiced Pink Grapefruit

preparation

  • 1 whole pink grapefruit
  • 50 g rice wine vinegar
  • 35 g white sugar
  • 1 star anise
  • 1 stick of cinnamon
  • 2 g Bresc red pepper purée
  • 10 g fresh ginger, grated
  • olive oil
  • salt, to taste

Peel the grapefruit with a knife and separate each of the segments using a paring knife. Discard the membranes.

Combine all of the remaining ingredients in a sauce pan and bring to boil. Discard the star anise and cinnamon. Pour the syrup over the grapefruit wedges and let cool. Set aside.

Peruvian Cañihua (Quinoa)

preparation

  • 100 g cañihua (also red quinoa)
  • 200 g vegetable broth
  • extra virgin olive oil

Rinse the cañihua in a sieve and drain. Toast the cañihua in a medium-size pot. Add the vegetable broth, stir and bring to a boil. Reduce heat to medium and cook for 12–15 minutes. Drain any leftover broth and add a dash of olive oil. Season with salt, to taste.

Lobster with Spiced Pink Grapefruit, Peppers and Fennel

preparation

  • 1 whole lobster, cooked
  • ½ fennel bulb, julienned
  • watercress
  • extra virgin olive oil
  • sea salt, to taste
  • freshly ground pepper, to taste

Combine the fennel, grapefruit and watercress together in a bowl, and season with olive oil, salt and pepper, to taste. In a separate bowl, season the lobster with a dash of olive oil, salt and fresh pepper. Add a dash of olive oil to the marinated grapefruit segments and season with salt to taste.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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